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–+ servings
Chickpea cucumber salad served on a blue platter with avocado and fresh parsley.

Chickpea Cucumber Salad (Life-changing Marinade)

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 can chickpeas 15 oz / 400 g can — or 1½ cups / 240 g of cooked chickpeas
  • 2 cups (300 g) cucumber diced
  • 1½ cups (230 g) cherry tomatoes halved
  • ½ cup (75 g) Kalamata olives halved
  • ⅓ cup (50 g) shallot chopped
  • ¾ cup (100 g) corn fresh, canned, or frozen
  • ⅓ cup (10 g) parsley finely chopped
  • 1 avocado diced
  • 4 ounces (110 g) crumbled feta cheese optional — sub non-dairy feta

For the dressing

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar sub apple cider vinegar or lemon juice
  • 2 tablespoons Dijon mustard or American mustard
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon dried oregano
  • ¾ teaspoon salt more or less to taste — use less if adding feta + black pepper to taste

  • Make the Dressing: In a medium bowl, whisk together 4 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 2 tablespoons Dijon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ¾ teaspoon salt, and pepper.
    Step 1 Whisking olive oil vinegar mustard honey and oregano for chickpea cucumber salad dressing.
  • Marinate the Chickpeas: Drain and rinse 1 can chickpeas, then stir them into the dressing. Let them soak up the flavors while you prep the veggies.
    Tip: warm the chickpeas in the microwave for 30 seconds before adding them—the heat helps them absorb the marinade even better.
    Step 2 Chickpeas marinating in olive oil vinegar dressing for chickpea cucumber salad.
  • Add Veggies: To a large bowl, add 2 cups cucumber (diced), 1½ cups cherry tomatoes (halved), ½ cup Kalamata olives (halved), ⅓ cup shallot (chopped), ¾ cup corn, and ⅓ cup parsley (chopped).
    Pour marinated chickpeas and dressing over veggies. Mix well.
    Step 3 Tossing chickpeas and dressing with vegetables for chickpea cucumber salad in large bowl.
  • Finish & Serve: Fold in 1 avocado and 4 ounces crumbled feta cheese(if using). Serve immediately or chill before serving.
    Step 4 Adding avocado and serving the salad on a platter.
Substitutions
  • Chickpeas → use cooked-from-dry for authentic flavor, or swap with white beans or lentils.
  • Cherry tomatoes → sub grape tomatoes or diced regular tomatoes.
  • Cucumber → Persian or English cucumbers are best, zucchini works too.
  • Kalamata olives → try green olives, capers, or pickled peppers.
  • Shallot → swap for green onions (milder) or red onion (sharper).
  • Corn → fresh in summer, canned or frozen year-round, or grilled for smoky flavor.
  • Parsley → switch it up with basil, cilantro, or mint.
  • Avocado → replace with roasted sweet potato for a hearty twist.
  • Feta (optional) → skip for dairy-free or use marinated tofu cubes.
  • EVOO → sub regular olive oil or avocado oil.
  • Red wine vinegar → sub apple cider vinegar or fresh lemon juice.
  • Mustard → Dijon or yellow both work.
  • Honey → swap with maple syrup or agave.
  • Oregano → use Italian seasoning or thyme.
 
Tips
  • Marinate longer if you can: 15–20 minutes in the dressing makes the chickpeas extra flavorful.
  • Warm the chickpeas first: 30 seconds in the microwave helps them soak up the marinade.
  • Use ripe avocado: soft avocados add creamy richness that balances the crunchy veggies.
  • Keep it fresh: if prepping ahead, add avocado and feta right before serving to keep this a crisp healthy summer salad.
  • Switch up the herbs: parsley is classic, but basil, mint, or cilantro can change the flavor completely.
  • Cut everything small: bite-sized pieces make this an easy vegetarian salad recipe that’s simple to serve and enjoy.
  • Meal prep friendly: store the salad without avocado for up to 3 days, making it a perfect meal prep chickpea salad for busy weeks.
 
Storage
Store the salad in an airtight container in the fridge for up to 3 days, but avoid freezing as the cucumbers and avocado don’t thaw well.
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